Search results

I did actually try to take this into account when "designing" the recipe. It was a malty grain bill, I used a minimal amount of bittering hops, only pitched one packet of Philly Sour (then the US-05 to stop the lactic acid production), and am adding the citrus late so the sweet comes through...

It's a Big Mouth Bubbler.

Pitched the US-05 on Thursday evening - it's Tuesday today. I plan to get the blood orange puree going soon, but am thinking better of just dumping it into the primary (which I might end up doing anyway). Is there a better method that won't increase the risk of oxidizing? I can't do a closed...

While everyone's system is different, I have found that recirculating and step mashing has increased my efficiency.

So, I pitched the Philly Sour on Sunday afternoon. Temp was about 68F, but a day after pitching (and not having the heat on in the house) the temp had dropped to 63.5F. I put my inkbird and heating mat on it, set to 69F, and covered with a layer of reflectix and a blanket on top. By Tuesday...

I did a Maris Otter and Mosaic SMaSH and it turned out great. I used a simple US-05 yeast. Super simple from start to finish, and ended up with a beer I got lots of compliments on.

Awesome awesome awesome. Congratulations on your win with a traditional beer. Keep it up!!

I might give it a go eventually, but without a pH meter, and a good understanding of additions per volume, I’m very reluctant. Next time might try more acidulated malt to drop the pH at the end of the mash.

Super cool! What style are #2-3? That's awesome you're going to get to go full-scale with one of your beers. That's a great prize for winning a competition! I promise to keep you posted. I'm definitely not a sour guy. I don't even know why I'm doing this beer. I started daydreaming about it...

This is a totally unguided experiment from a relatively new BIAB brewer, so take it for what it is. I bear no responsibility for the success or failure of mine, yours, or anyone else's brew! ;) Ok, now that I've absolved myself: I had read in a reddit thread that if I pitch the Philly and the...

So, if you're interested, here's the total plan - feel free to comment if you see a problem in the process: Water, starting with Distilled, will have some additions to meet the following profile, using a yellow balanced Bru 'n Water profile: Ca-64ppm, Sulfate-99ppm, CL-59ppm - making mash...

I'm in Jersey too - might check this place out. Thanks!

I’ll keep you posted!

This one finished at 6.8% ABV. It’s really good. A very hop-forward Hefeweizen, with a touch of banana, but mostly lemon, cantaloupe (?) and guava, presumably from the Mosaic at flameout. I love it. Can’t wait to share it with a few buddies!

However it turns out, I'm going to drink it. Between $21 for the grain and hops, plus $41 for the yeast and blood orange puree, it's going to be an expensive brew. I'm so cheap it would have to taste HORRIBLE for me to dump it.

First, because I don't want an overly sour beer. Second, because I don't think one pack of dry yeast will get it done. Third, I'm cheap and one pack of Philly Sour from Amazon cost be $11, while the US-05 from LHBS cost me less than $4

I've decided to go with one pack of Philly Sour, and one pack of US-05. LHBS was able to put my order together very quickly, but I have to wait for the yeast and blood orange slurry from Amazon. Hopefully going to brew this next weekend. I'll keep you updated.

I just did a hefeweizen that spiked to 70F during fermentation, but dropped all the way to 63 after the big bubbles stopped. I just kegged it, so I don't know how it turned out - but it smelled really good! It also had a FG right where I expected it.

Good question - I know kettle souring is suggested at 90+F - A quick google search says the Philly Sour is best between 68-77F.